Application of GC-MS Fingerprint Chromatogram to Quality Control for Flavor

The chromatographic fingerprint chromatogram of flavor was established by GC-MS with simultaneous distillation extraction. Dichloromethane was used as extraction solvent, and temperature of the water bath for extraction and time for extraction taken were 60 ℃ and 2.5 h respectively. To tally 22 compounds were separated and identified. Good similarities among the chromatographic fingerprint chromatogram of 8 batches of samples were obtained by comprehensive index method, and samples mixed with other kind of flavor could also be obviously distinguished. Hence, the proposed method can also be used for the quality control of flavor.